Chocolate cherry brett porter - Beer Recipe - Brewer's Friend

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Chocolate cherry brett porter

353 calories 32.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.66 liters
Post Boil Size: 20.66 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ralph McDevitt
Calories: 353 calories (Per 500ml)
Carbs: 32.3 g (Per 500ml)
Created: Tuesday October 12th 2021
1.076
1.015
8.0%
26.6
28.0
5.5
9.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Bohemian Pilsner1 kg Bohemian Pilsner 38 1.9 15.9%
4.30 kg Simpsons - Munich Malt4.3 kg Munich Malt £ 1.99 / kg
£ 8.56 		36.8 8 68.6%
0.32 kg United Kingdom - Dark Crystal 80L0.32 kg Dark Crystal 80L 33 80 5.1%
0.43 kg German - Melanoidin0.43 kg Melanoidin 37 25 6.9%
0.22 kg Weyermann - Carafa II0.22 kg Carafa II 31.5 415 3.5%
6.27 kg / £ 8.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Northern Brewer18 g Northern Brewer Hops £ 0.04 / g
£ 0.65 		Pellet 8 Boil 60 min 16.65 56.3%
14 g Northern Brewer14 g Northern Brewer Hops £ 0.04 / g
£ 0.50 		Pellet 8 Boil 30 min 9.95 43.8%
32 g / £ 1.15
 
Other Ingredients
Amount Name Cost Type Use Time
3.17 kg Frozen sour cherries Flavor Secondary 30 days
250 g Roasted cocoa nibs Flavor Secondary 30 days
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 175 B cells required
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
20 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 175 B cells required
Wyeast - Brettanomyces Claussenii
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 175 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Infusion -- 68.5 °C 60 min
16 L Batch Sparge -- 70 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.7
Mash volume with grains 19.8
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 16.4 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.7 L) 19
Total: 30.8  
Equipment Profile Used: System Default
"Chocolate cherry brett porter" Robust Porter beer recipe by Ralph McDevitt. All Grain, ABV 7.95%, IBU 26.6, SRM 28.04, Fermentables: (Bohemian Pilsner, Munich Malt, Dark Crystal 80L, Melanoidin, Carafa II) Hops: (Northern Brewer) Other: (Frozen sour cherries, Roasted cocoa nibs, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-10-17 13:41 UTC